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Peanut Sauce

2 green onions, finely chopped
3 tablespoons grated peeled gingerroot
1 serrano chile, seeded and minced (see note)
1/3 cup creamy peanut butter
1/3 cup coconut milk
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon granulated sugar
2 tablespoons chopped fresh cilantro

1. Combine green onions, ginger, serrano chile and garlic in a small bowl. Whisk in peanut butter, coconut milk, lemon juice, soy sauce and sugar until smooth. Garnish with cilantro.
2. Serve as a dipping sauce with chicken satay, or with rice or noodles.

Makes 1 cup.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.